Strawberry Mascarpone Stuffed French Toast

Strawberry Mascarpone Stuffed French Toast

French toast is not a French culinary invention, but rather dates back to the first century of ancient Rome.

The History of French Toast

A recipe for what we currently call French toast appears in a Latin language cookbook called Apicius de re Coquinaria (a collection of Roman cookery recipes).

Apicius de re Coquinaria

References to French toast since the fall of the Roman Empire continued to show up throughout European history.

In the 14th century, the Germans have a record of calling the recipe “arme ritter” or “poor knights bread.”

In the Middle Ages of Europe, the French royal cook Taillevent wrote a cookbook, Le Viandier, which included a recipe for “golden bread.”

Le Viandier de Taillevent – 14th Century French Cookbook

It is thought that the term “French toast” started in the 17th century in England and early settlers brought the recipe with them to America where it continued to spread in popularity.

Currently in France, they call the recipe “pain perdu” which means “lost bread.”

Though in French history they called it “pain a la Romaine,” or Roman toast before it gained its current name.

That’s the culinary history in short about who invented French Toast.

If you think about it though, bread was invented in Ancient Egypt around 5000 B.C.E. So the chance of French toast becoming a thing even before the Romans is a possibility.

But with what we know today, it started with the Roman’s, and has became an international food item, loved by all world wide to this day.

Strawberry Mascarpone Stuffed French Toast

8 ounces mascarpone cheese

1-2 tablespoons powdered sugar depending on desired sweetness level

1 teaspoon vanilla

⅓ cup diced strawberries

4 thick slices challah bread

4 tablespoons unsalted butter

Maple Syrup

Powdered sugar

In a medium sized mixing bowl stir together mascarpone cheese, powdered sugar, vanilla bean paste and diced strawberries.

Lay out challah bread and spread 1 tablespoon butter on one side of each slice of bread.

Flip two slices over and spread half of the mascarpone mixture on each slice of bread. Top with other half of bread, butter side up.

Add to a large skillet or griddle set over medium heat. Heat until the underside is golden brown, flip and cook the other side till golden brown.

Strawberry Mascarpone Stuffed French Toast

Plate and top with powdered sugar, more strawberries and maple syrup (if desired).

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Roasted Sweet Potato Salad with a Apple Maple Vinaigrette

Sweet Potato Salad

This golden roasted sweet potato salad with arugula, pecans, dried cranberries, goat cheese, and a wonderfully delicious Apple Maple Vinaigrette makes for a great accompaniment to just about any meal.

Cooks Notes

Goat cheese can be purchased plain or with added flavors. Like Basil, Rosemary and even Honey.

This recipe is using goat cheese with honey. Though you can opt for other flavors or just plan goat cheese.


True to their name, sweet potatoes have a naturally sweet flavor, which is further enhanced through cooking methods like roasting.

Kathleen Goodwin, RD of the Diet Channel says that sweet potatoes come in 2nd on a list of the top 10 most nutritious super foods.

As for the leafy green in this salad called rocket, another name for arugula, it has a distinctive peppery crunch and is a great addition to any salad that has vegetables or fruit.


Try These Deliciously Yummy Salads Made With Arugula


Roasted Sweet Potato Salad with a Apple Maple Vinaigrette

For the Salad

3 large sweet potatoes (about 2 pounds total)

2 tablespoons olive oil

1 teaspoon Himalayan salt

1/2 teaspoon freshly ground black pepper

2 packed cups arugula

1/2 cup pecan halves

1/2 cup dried cranberries

4 ounces goat cheese

For the Dressing

2 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon maple syrup

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon Himalayan salt

1/4 cup olive oil

Arrange a rack in the middle of the oven and heat the oven to 425°F.

Peel the sweet potatoes and cut into 3/4-inch cubes. Place on a rimmed baking sheet lined with aluminum foil.

Add olive oil, salt, and black pepper, and toss to combine. Spread out into a single layer.

Cover baking sheet with aluminum foil and roast for 10 minutes. Remove foil and continue roasting for another 10 minutes.

Remove from oven and let cool for at least 10 minutes. Spoon roasted sweet potato into a large salad bowl, cover and place the bowl in refrigerator.

Meanwhile, make the dressing.

Place apple cider vinegar, Dijon mustard, maple syrup, ground cumin, smoked paprika, and salt in a medium bowl and whisk to combine.

While whisking gradually add olive oil in a steady stream and whisk until the dressing is combined and emulsified.

Remove salad bowl from fridge and add the arugula, pecan halves, dried cranberries, and crumbled goat cheese into the bowl.

Drizzle with the dressing and toss to combine.

Plate and eat alone or with your favorite protein.


Looking for Instant Pot recipes – Type “Instant Pot” into the search box and click Search.


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Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

A frittata is an egg-based Italian dish similar to an Omelette or crustless quiche or scrambled eggs, with additional ingredients such as meat, cheese, or vegetables.

The word frittata in Italian roughly translates to “fried.”

The first known use of the word frittata was in 1877, according to the Merriam-Webster dictionary.


After You Make This Frittata You Also Need To Try Instant Pot Asparagus & Brussels sprouts Frittata


A frittata unlike a traditional omelette, requires the eggs to be beaten vigorously, so as to incorporate more air allowing for a deeper filling and a fluffier result.

Also an omelette usually uses 2 eggs sometimes 3. A frittata uses from 5 to 7 eggs.


After You Try This Frittata With Mexican ChorizoYou’ll Loving Making This Mexican Inspired Omelette BBQ Chicken Omelet with Salsa & Goat Cheese


The frittata is one of the best dishes to have as a leftover and just about any side dish can accompany a frittata.

The dish is good anytime, for breakfast, brunch, lunch or even dinner.

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

1 cup (8 oz.) Mexican chorizo, cooked

1 green onion, finely diced

1/4 cup cheddar cheese, finely shredded

5 eggs

1/4 cup heavy cream

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

1 1/2 cups water

Mix eggs, diced green onion, cream, salt and pepper in a large bowl and set aside.

Pre-heat inner Pot on Sauté, high. Add 1 tablespoon of oil. When oil is hot add chorizo and cook for 5 minutes or until chorizo is soft cooked.

Remove cooked chorizo and add to egg mixture and mix in.

Turn Sauté off on Instant Pot.

Next add the 1 1/2 cups water to inner pot.

Butter a 7 inch round baking pan with butter. Next pour egg meat mixture into pan.

Place pan on trivet and lower trivet into inner pot.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook on high for 8 minutes then Natural Pressure Release, 5 minutes, then quick release remaining pressure.

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Remove frittata from Instant pot and cut into four servings. Enjoy alone or with warmed tortillas. Garnish with sour cream and cilantro, if desired.

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Find more Instant Pot recipes in the Search box below – type Instant Pot in box click Search – Enjoy!


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Instant Pot Asparagus & Brussels sprouts Frittata

Instant Pot Asparagus & Brussels sprouts Frittata

Fresh asparagus, Brussels sprouts, eggs, cream and cheese make this Instant Pot frittata a deliciously yummy breakfast that’s perfect for any occasion.

It’s an easy recipe with simple steps and ingredients and is the perfect recipe for your Instant Pot.

The Frittata is sometimes called the Italian version of an omelette. The Frittata has often been called an Italian open faced omelette.

The fillings can be endless possibilities. meats, cheese, vegetables, potatoes or pasta.

A Frittata is most often a breakfast item in the United States but can be eaten for any meal , either hot or cold.

History of the Frittata

According to Alan Davidson author of The Penguin Companion to Food, writes saying that we are finding out many of our favorite dishes had their beginnings in Persia which is close to the fertile crescent, and the frittata most likely started with their version called Ku Ku and moved to Spain where it became the Spanish Tortilla which is mostly layered sliced fried potatoes and the egg base.

This egg and potato omlete became popular in many countries spreading to Northern Africa, then probably made it’s way to Italy where they put a nice Italian spin on it, adding other ingredients along with the potato to make the frittata.

Using the Instant Pot to make a frittata is fast and easy.

Instant Pot Asparagus & Brussels sprouts Frittata

Instant Pot Asparagus & Brussels sprouts Frittata

2 Asparagus spires, hard ends remove, chopped

1 Brussels sprout head, end removed, chopped

2 heads of shallot, finely diced

1/4 cup cheddar cheese, finely shredded

5 eggs

1/4 cup heavy cream

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper 

1 tablespoon olive oil

1 1/2 cups water, for Instant Pot

Mix eggs, cream, salt and pepper in a large bowl and set aside.

Pre-heat inner Pot on Sauté, high. Add 1 tablespoon of oil. When oil is hot add vegetables and sauté until shallots are fragrant.

Remove sautéed vegetables and add to egg mixture and mix in.

Turn Sauté off on Instant Pot.

Next add the 1 1/2 cups water to inner pot.

Butter a 7 inch round baking pan with butter. Next pour egg vegetable mixture into pan.

Place pan on trivet and lower trivet into inner pot.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook on high for 8 minutes then Natural Pressure Release, 5 minutes, then quick release remaining pressure.

Cut into four servings. Plate and garnish with sour cream and fresh Basil leaf.

Find more Instant Pot recipes in the Search box below – type Instant Pot in box click Search – Enjoy!


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Mexican Chorizo & Egg Tacos

Mexican Chorizo & Egg Tacos

Mexican migrants initially brought tacos to America when they came to find work on railroad construction in the southern states.

In the early 1900s, the Mexican taco carts lined Los Angeles, with the women running them called chili queens.

At the time though, most Americans considered tacos a lower-class street food.

But today, tacos are one of the most universally loved foods, by poor and rich alike.


You Love Chorizo and Tacos – So Why Not Try Our Chorizo Potato Tacos


With the creation of “Taco Bell” in 1962, and the taco already a well-established Mexican food, Taco Bell brought it to the mainstream by building a franchise to sell these tacos countrywide. 

And because of that, authentic Mexican taco street vendors couldn’t keep up with the pace of tacos cooked by Taco Bell and other fast-food joints.

As we often see with fast food, taste and quality are given up in favor of convenience.

If you taste a Taco Bell taco beside one from a Mexican street taco vendor, there’s no flavor comparison.

The same would hold true for a Mexican Chorizo and Egg Taco.

These tacos are Mexican inspired. The chorizo was made in a real Mexican home kitchen.


You Have To Make These Tacos developed in central Mexico that use shawarma spit-grilled meat brought by Lebanese immigrants to Mexico – Tacos al Pastor


Because of the spices added to the preparation of chorizo, there is no need to add other spices.

There’s nothing like homemade Mexican cuisine or food ingredients brought together by Mexican inspiration.

Chorizo & Egg Tacos is an easy dish to prepare.

With just a few key ingredients, these deliciously yummy tacos are like all of the other Mexican dishes that we have come to know and love.

Mexican Chorizo & Egg Tacos

Mexican Chorizo & Egg Tacos

The following ingredients come together to make 2 tacos each for 4 persons. Adjust recipe accordingly.

16 ounces Mexican chorizo

1/2 cup cilantro, chopped

1/2 cup sour cream

8 corn tortillas

1/2 to 3/4 cup olive oil

Heat a medium non-stick skillet over medium heat. Add sausage. Cook, stirring and breaking up meat into small pieces with wooden spoon, until meat is cooked through. Using slotted spoon, transfer meat to a bowl. Set aside.

Warm tortillas by heating each in a small, dry skillet over medium-high heat for about 15 seconds per side, or by microwaving 10 seconds.

To add some flavor, you can opt. to fry them in olive oil for about 2 minutes, turning 2-3 times.

Cook eggs accordingly. Scramble eggs soft and mix in meat. Or fry eggs sunny side up with a soft runny yoke.

Assemble tacos by placing fried egg on tortilla, topped with meat, sour cream and cilantro. Or top tortilla with scrambled egg mixture, sour cream and cilantro.

Plate two tacos per serving and enjoy.


More Chorizo Recipes To Try –


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Instant Pot Eggs en Cocotte – French Baked Eggs

Classic French-style, creamy-filled, baked eggs make a simple, deliciously yummy and indulgent breakfast as well as a brunch dish.

What Is A Cocotte

“En cocotte”, is a typical French cooking pot made from cast iron or stove-resistant ceramic.

Small French Cocotte’s

It is similar to a ramekin, though a cocotte is typically oval and a bit deeper and usually with some form of handle and a lid.

Eggs en Cocotte are a perfect dish for when you’re eating a low-carb or Keto diet.

Did we say with the Instant Pot it’s easy to prepare and ready in minutes?

Instant Pot Eggs en Cocotte – French Baked Eggs

Butter room temperature

3 tablespoons heavy cream

3 eggs

3/4 teaspoon Herbs de Providence, divided

1 tablespoon white sharp cheddar cheese, finely chopped, divided

Himalayan salt and freshly ground pepper

1 cup water for Instant Pot

Step by Step Instructions To Make French Baked Eggs

1. Use a paper towel to wipe the sides and bottoms of ramekins with butter.

2. Pour 1 tablespoon of heavy cream into each ramekin.

3. Carefully crack an egg into each ramekin being careful not to break the yolk.

4. Sprinkle 1/4 teaspoon Herbs de Providence and 1 teaspoon of cheese over ramekin.

5. Place the rack in the bottom of the Instant Pot.

6. Add one cup water to bottom of Instant pot.

7. Place ramekins on rack.

8. Close and seal Instant Pot lid and turn steam release valve to the sealed position.

9. Plug instant pot in. Press manual, use the + or – button to adjust the time to 2 minutes.

10. Press pressure cook and make sure it’s set to low.

11. You will hear a beep and the cooker will say ‘on’. Walk away!

12. After a couple of minutes the timer will change to show 2 minutes.

13. As soon as the timer goes off, use an oven mitt or wooden spoon to turn release valve to venting position.

14. Steam will shoot out the top. When steam dissipates carefully remove ramekins with hot pad or kitchen towel.

15. Season with salt and pepper. Top with chives or green onion. Serve alone or on toast.

Other dishes made with a cocotte or ramekin include:

Try our Blueberry Lemon Flognarde, for your next French cuisine dessert.


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The ABC’s Of Soup Making – with recipes

The art of composing good soup is to proportion the different ingredients so that the flavor of one will not predominate over another.

The ingredients that will compose the soup should form an agreeable finished product. That is delectable to the sight and delicious to the pallet.

Southwestern Black Bean and Sweet Potato Soup

To accomplish this, care must be taken that the fresh vegetables and herbs are well cleaned, and that the base of the soup, be it water, chicken or beef broth, or vegetable broth is proportioned to the quantity of meat and other ingredients.


Are You Familiar With The Difference Between Stock and Broth


Generally a pound of meat or vegetables requires a quart of water for each pound.

Making a good flavorful soup is done by gently stewing or simmering.

For a more nutritious soup, using a slow cooker is the best. There is no risk of losing vital minerals and vitamins as the slow cooker is cooking at a constant temperature.

Also if the soup is being prepared in a pressure cooker, there is no loss of moisture and no need to add any extra broth or water.

Soups will general take from three to six hours to cook. They are also much flavorful when prepared the day before.

Moroccan Three Bean and Kale Soup

Ater cooking the soup and allowing it to sit for 24 hours brings out the flavor the dried herbs being used in the preparation of the soup.

Another benefit to letting it sit is easier removal of any fat from the soup.

When the soup is cold, the fat is much easier to remove, as fat solidifies as it cools.

If you are using fresh herbs and wish to eat the soup the same day, you can use one of these two options:

Refrigerate the soup until the fat hardens. If you place waxed paper on top first, it will peel away the hardened fat.

No time to refrigerate? Try dropping a lettuce leaf in the soup. Let it collect fat, and then remove it.

When the soup appears to be too thin or too weak, arrow-root, corn starch, flour and butter, can be used to thicken it and give body to the soup.

You should have no problem with thin soup if you are using barley or rice as this will thicken the soup some as well.

Various herbs, fresh or dried and vegetables are used for the purpose of making broth for the soup.

The most common vegetables used are parsnips, carrots, turnips, and beetroots including garlic, shallots and onions.

Onions, garlic and shallots should be browned or minced some with butter or olive oil to release the flavors more readily into the soup broth.

South Of The Border Chicken Tortilla Soup

The older and drier the onions, garlic or shallots are, the stronger the flavor they will have.

Leeks and celery are also used in soups. These also should be browned or minced to bring out their flavors.

Celery-seed can be used, but should be pounded to release its flavor as well.

Though fresh celery and celery seed is equally strong in giving good flavor, celery seed does not impart the delicate sweetness of the fresh vegetable and if when used as a substitute for the fresh vegetable its flavor should be corrected by the addition of a bit of sugar.

The addition of dried herbs such as cress-seed, parsley, thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savory, and basil can be used.

Dried herbs should be added at the beginning of the preparation of the soup.

Fresh herbs can be used, but should be added at the finish of the soup cooking.

Dried basil is ok to use, but fresh basil is seldom used as its flavor is quickly lost with heat and its leaves blacken.

Fresh chopped basil can be used by adding it just before serving it. Fresh parsley and cilantro are added at the finish of the soup cooking.

Creamy Pumpkin Soup with Brown Sugar Cinnamon Croutons

Other ways to season soups is with bay-leaves, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, black and white pepper, essence of anchovy, lemon-peel, and juice, orange peel and Seville orange-juice.

The orange though imparts a finer flavor than the lemon, and the acid is much milder.


Read More Here About The Benefits Of The Orange Peel


Other food ingredients that can be used and combined in various proportions are wine, mushrooms, and tomato sauce.

Now that you have made your soup, did it turn out to salty? No worries, you can fix that – How To Fix An Over-Salted Soup.


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Cherry Walnut Baked Brie

Brie is an off-white, soft-ripened cheese, usually made from cow’s milk. It has a bloomy rind of white mold, which is considered to be a delicacy.

What Is Soft Ripened Cheese?

Brie is described as a soft ripened cheese. What exactly is a ripened cheese?

A soft-ripened cheese is a specific style of cheese, this includes the rind, texture of the cheese and how the cheese is aged or ripened.

Cheeses in the soft-ripened category, such as Brie cheese, are also referred to as bloomy rind cheese.

Soft- ripened cheeses ripen from the outside first, closest to the rind, and then slowly ripen towards the middle of the cheese.

If you’ve ever cut into a wheel of brie that is soft and runny around the edges and firmer and white in the very middle, you’ve seen an example of this.

Once you have sliced or cut into a wheel of soft-ripened cheese, it no longer continues to ripen.


Read More Here About The Rich History of Fermented Foods


The Flavor Brie Cheese

The flavor of brie is rich, buttery, fruity, and increasingly earthy with age.

It has a runny, creamy texture and a strong earthy aroma.

Brie originated in Seine-et-Marne France, and is a soft farm house cheese. Authentic French brie though, cannot be imported into the United States.

Why? As it is made with raw milk and would need to be aged for at least 60 days to qualify for U.S. importation.

Unfortunately, that amount of time would render the brie overripe for consumption.

However, France does export a stabilized version of brie that is available in the U.S.

Stabilized French brie is cut before the cheese has matured, giving it a longer shelf life.

And thanks to France we have a stabilized version of brie, giving us a Cherry Walnut Baked Brie.

Cherry Walnut Baked Brie

1 – 8 ounce round or slice of Brie cheese

1/2 cup dried cherries

1/2 cup chopped walnuts

1/4 cup brown sugar

1/4 cup apple juice, unsweetened

French bread baguette, sourdough or similar type bread, sliced and toasted. You can also serve with assorted crackers.

Preheat oven to 350°.

Place cheese in a 9-inch pie plate. In a small bowl, combined cherries, walnuts, brown sugar and juice. Spoon over cheese.

Bake 15-20 minutes or until cheese is softened. Serve with toasted bread or crackers.

Try these recipes with other types of cheeses. The first two are also a soft cheese like brie.

Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

Smoked Bacon And Ricotta Cheese Stuffed Chicken Breasts

Bruschetta with Chicken Salad & Cheddar Cheese

Herb Panko Mozzarella Cheese Sticks


Pork Belly Sharp Cheddar Broccoli Bake

Oven baked casserole that is deliciously yummy and the cheesiest smoked pork belly, white sharp cheddar cheese, broccoli, cream cheese and green onions.

This meal is a one dish meal that is easy to bring together all in under an hour.

We searched the internet and found most people making this dish used either velveeta, orange cheddar, or Swiss cheeses.

This recipe uses white sharp cheddar cheese.

Sharp Cheddar is an aged cheese, with a golden color and a piquant taste. Regular mild cheddar has a sweeter flavor.

We’re as the orange cheddar is a variety colored with Annatto seeds.


You like the taste of cooking meat with cheese – than you’ll enjoy this Teriyaki Cheesesteak Sandwich.


Sharp Cheddar The Go To Cheese

Cheddar tends to have a sharp, pungent flavour, often slightly earthy. The “sharpness” of cheddar is associated with the levels of bitter peptides in the cheese.

According to Cheese Pro Club, sharp cheddar is the go to cheese for many when they make a grilled cheese sandwich or a Macaroni and cheese dish.

Sharp Cheddar, inexpensive or not strikes just the right balance between meltability and flavor.

And that is what you want with a dish that is baked with cheese.

You often do get some pooling of fat when you add cheddar to the top of a dish.

If this happens just enjoy the flavor, or you could gently lie a paper towel over the top to soak it up.

Other cheese that would make this dish stand out in flavor could include, Asiago, Canadian Cheddar, or Manchego.


Enjoy reading more about the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Pork Belly Sharp Cheddar Broccoli Bake

8 thick slices pork belly bacon, smoked

1/4 cup butter

1/3 cup flour

8 oz cream cheese, soft, room temperature

2 cups milk

1 tsp salt

1 tsp fresh ground black pepper

1/2 tsp paprika

1 1/2 cup grated white sharp cheddar cheese

10 green onions , sliced

4 cups broccoli, cut into medium sized florets

Preheat oven to 350F.

Cook the bacon until crispy. Drain and then crumble. Set aside.

Steam the broccoli until almost tender. They should seem a little undercooked.

Melt the butter in a medium saucepan. Add the flour and stir until thoroughly mixed. Add in the cream cheese and stir until melted.

Add the milk and spices. Stir until well heated but do not bring to a boil as that might scald the milk.

Stir in 1 cup of the grated cheese and remove from the heat.

Dump the broccoli in a 13×9 baking dish. Pour the cheese mixture over the broccoli. (Optional to sprinkle some bacon pieces and sliced green onions).

Gently fold so that the broccoli is coated in the cheese mixture and the bacon and green onions are mixed throughout.

Evenly spread the broccoli in the baking sheet. Sprinkle remaining cheddar cheese, bacon and green onions on top.

Bake for about 20 minutes or until bubbly and the cheese is melted.

You’ll also enjoy the baked dish without meat but with the addition of cauliflower – Broccoli & Cauliflower Cheddar Cheese Casserole.


Asparagus & Eggs with Hollandaise Sauce

Asparagus & Eggs with Hollandaise Sauce

At Hospitality Insights (EHL) they write that Hollandaise sauce is a topping for eggs benedict or as a topping for lightly steamed asparagus.

Asparagus and hollandaise sauce are a classic pairing.

The sauce is also prepared to accompany a dish with meat. Such as the classic, Eggs Benedict with Ham and Hollandaise Sauce.

Hollandaise sauce is traditionally made with egg yolks, and butter.

To make Hollandaise, the egg yolk and melted butter are whisked together carefully to create an emulsion.

An emulsion is a fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.


Another Recipe With Asparagus: Ham Asparagus Alfredo


For that reason making Hollandaise sauce can be a struggle because the sauce can break easily, separating out the butter from the egg yolk.

EHL says that optional flavorings for Hollandaise can include cayenne pepper, white wine vinegar, or lemon juice.

This dish also makes for an item to add to your Sunday brunch bar.

Health Benefits Of Asparagus

Asparagus contains a powerful antioxidant known as glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.

You can find this same antioxidant in foods like avocados, kale and Brussels sprouts.

Fresh asparagus also contains fair amounts of antioxidant vitamins, such as vitamin C, vitamin A, and vitamin E.

These nutrients all of aid in strengthening your body’s ability to fight infectious disease while warding off free radicals, which can cause painful inflammation.

Asparagus & Eggs with Hollandaise Sauce

5 spires of asparagus, ends trimmed

1 tablespoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

Before making the eggs and sauce, roast the asparagus first.

Preheat an oven to 425 degrees.

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with garlic, salt, and pepper.

Arrange the asparagus onto a baking sheet or a cast iron pan in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

Preparing The Hollandaise Sauce

When the the ingredients are brought together, the sauce is sufficient for 2-3 servings.

4 egg yolks

1 stick of butter, no salt, melted

1 teaspoon lemon juice

sea salt and pepper to taste

In a 6 quart pot add water 1/4 way up. Bring water to a soft boil.

Add yolks and lemon juice to either a large glass or metal mixing bowl.

Place the bowl over the pot of soft boiling water and start to whisk the yolks over the simmering water until yolks become thick, about 2 to 3 minutes, removing from heat and putting back on. Do not stop whisking.

Remove from heat and add butter and whisk in.

Next add sea salt and pepper to taste, whisk some more. If the sauce is to thick just add a few drops of water until you get a sauce again.

Arranging the Plate

Place the cooked asparagus onto a plate. Add a soft fried egg or two and top with Hollandaise sauce – How to Make the Perfect Egg in One Minute).

Asparagus & Eggs with Hollandaise Sauce

More Recipes with Asparagus

Asparagus with Garlic and Smoked Bacon

Balsamic-Honey Glazed Chicken and Asparagus

Roasted Trout with Baby Potatoes and Asparagus